Stuff You Need
- 1 Tbsp high‑heat oil (canola or vegetable)
- 1 whole chicken (approx. 4 lb), breasts removed and split; remaining meat cut into 2″ pieces
- 2 medium yellow onions, diced (about 10 oz)
- 8 cups low‑sodium chicken broth (or 2 qt boiling water plus 2 Tbsp bouillon)
- 2 tsp kosher salt (or 1 tsp table salt)
- 2 bay leaves
- 1 large carrot, peeled and sliced ¼″ thick
- 1 large celery stalk, sliced ¼″ thick
- ¼ tsp dried thyme
- 3 oz wide egg noodles (about 2 cups)
- ¼ cup packed minced fresh parsley
Stuff to Know Before Cooking
This recipe uses kosher salt; if you’re using table salt, halve each salt measurement.
Have your equipment ready: a large soup kettle, cutting board, sharp knife, and a fine‑mesh strainer.
Sear Chicken and Start the Base
Heat 1 Tbsp vegetable oil in a large soup kettle over medium‑high heat.
When the oil shimmers and just begins to smoke, add the two chicken breast halves and sear until golden brown on both sides, about 5 minutes. Transfer the breasts to a plate and set aside.
Add half of the 2 medium diced onions to the kettle and sauté until softened and lightly colored, about 2–3 minutes. Transfer onions to a bowl and set aside.
Brown Remaining Chicken
Working in two batches, add the chicken pieces (excluding the breasts) to the kettle and sauté until no longer pink, about 4–5 minutes per batch.
Transfer each batch to the bowl with the onions. Return all onions and sautéed chicken (but not the breasts) to the kettle, reduce heat to low, cover, and let the chicken release its juices for 20 minutes.
Build the Broth
Increase heat to high and pour in 8 cups boiling water. Nestle the reserved chicken breast halves back into the kettle with 2 tsp kosher salt and 2 bay leaves.
Bring to a gentle simmer, cover, and cook until the breasts are cooked through and the broth is flavorful, about 20 minutes.
Remove the breasts and set aside to cool. Once cool, discard skin and bones, then shred the meat into bite‑sized pieces.
Strain the broth through a fine‑mesh strainer into a clean pot, discarding solids. Skim off and reserve 2 Tbsp of the fat from the top.
Sauté Vegetables and Finish the Soup
Return the soup kettle to medium‑high heat and add the reserved chicken fat. Stir in the remaining onions, 1 large sliced carrot, and 1 large sliced celery stalk; sauté until tender, about 5 minutes.
Add ¼ tsp dried thyme, then pour in the strained broth and stir in the shredded chicken. Simmer uncovered for 10–15 minutes to meld flavors.
Stir in 3 oz wide egg noodles and cook until just tender, about 5 minutes. Season with salt and freshly ground black pepper to taste. Remove from heat and stir in ¼ cup minced fresh parsley just before serving.
Chicken Noodle Soup
Ingredients
- 1 Tbsp high‑heat oil canola or vegetable
- 1 whole chicken approx. 4 lb, breasts removed and split; remaining meat cut into 2″ pieces
- 2 medium yellow onions diced (about 10 oz)
- 8 cups low‑sodium chicken broth or 2 qt boiling water plus 2 Tbsp bouillon
- 2 tsp kosher salt or 1 tsp table salt
- 2 bay leaves
- 1 large carrot peeled and sliced ¼″ thick
- 1 large celery stalk sliced ¼″ thick
- ¼ tsp dried thyme
- 3 oz wide egg noodles about 2 cups
- ¼ cup packed minced fresh parsley
Instructions
- Heat oil; sear breast halves 5 min; set aside.
- Sauté half the onions 2–3 min; transfer to bowl.
- Brown chicken pieces in batches 4–5 min each; return with onions; cover and sweat 20 min.
- Add boiling water, breasts, salt, and bay leaves; simmer 20 min; remove, shred, strain, and skim fat.
- Sauté remaining onions, carrots, and celery in reserved fat 5 min; add thyme, broth, and chicken; simmer 10–15 min.
- Stir in egg noodles; cook 5 min; season and stir in parsley; serve.
